Dietary intakes and food sources of fat and fatty acids in Guatemalan schoolchildren: A cross-sectional study

<p>Abstract</p> <p>Background</p> <p>Consumption of healthy diets that contribute with adequate amounts of fat and fatty acids is needed for children. Among Guatemalan children, there is little information about fat intakes. Therefore, the present study sought to assess intakes of dietary fats and examine food sources of those fats in Guatemalan children.</p> <p>Methods</p> <p>The study subjects consisted of a convenience sample of 449 third- and fourth-grade schoolchildren (8-10 y), attending public or private schools in Quetzaltenango City, Guatemala. Dietary data was obtained by means of a single pictorial 24-h record.</p> <p>Results</p> <p>The percentages of total energy (%E) from total fat, saturated fat (SFA) and monounsaturated fat (MUFA) reached 29%E for total fat and 10%E for each SFA and MUFA, without gender differences. %E from fats in high vs. low-socio economic status (SES) children were significantly higher for boys, but not for girls, for total fat (p = 0.002) and SFA (p < 0.001). Large proportions of the children had low levels of intakes of some fatty acids (FA), particularly for n-3 FA, with >97% of all groups consuming less than 1%E from this fats. Fried eggs, sweet rolls, whole milk and cheese were main sources of total fat and, SFA. Whole milk and sweet bread were important sources of n-3 FA for high- and low-SES boys and girls, respectively. Fried plantain was the main source of n-3 FA for girls in the high-SES group. Fried fish, seafood soup, and shrimp, consumed only by boys in low amounts, were sources of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, which may explain the low intakes of these nutrients.</p> <p>Conclusions</p> <p>α-linolenic acid, EPA and DHA were the most limiting fatty acids in diets of Guatemalan schoolchildren, which could be partially explained by the low consumption of sources of these nutrients, particularly fish and seafood (for EPA and DHA). This population will benefit from a higher consumption of culturally acceptable foods that are rich in these limiting nutrients.</p

Chromosomal contacts connect loci associated with autism, BMI and head circumference phenotypes

Copy number variants (CNVs) are major contributors to genomic imbalance disorders. Phenotyping of 137 unrelated deletion and reciprocal duplication carriers of the distal 16p11.2 220 kb BP2-BP3 interval showed that these rearrangements are associated with autism spectrum disorders and mirror phenotypes of obesity/underweight and macrocephaly/microcephaly. Such phenotypes were previously associated with rearrangements of the non-overlapping proximal 16p11.2 600 kb BP4-BP5 interval. These two CNV-prone regions at 16p11.2 are reciprocally engaged in complex chromatin looping, as successfully confirmed by 4C-seq, fluorescence in situ hybridization and Hi-C, as well as coordinated expression and regulation of encompassed genes. We observed that genes differentially expressed in 16p11.2 BP4-BP5 CNV carriers are concomitantly modified in their chromatin interactions, suggesting that disruption of chromatin interplays could participate in the observed phenotypes. We also identified cis- and trans-acting chromatin contacts to other genomic regions previously associated with analogous phenotypes. For example, we uncovered that individuals with reciprocal rearrangements of the trans-contacted 2p15 locus similarly display mirror phenotypes on head circumference and weight. Our results indicate that chromosomal contacts’ maps could uncover functionally and clinically related genes.Molecular Psychiatry advance online publication, 31 May 2016; doi:10.1038/mp.2016.84

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100–190 °C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145 °C for 30 min, whereas a more intensive thermal treatment (190 °C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Dimitrov, Krasimir A.. Polytech Lille; FranciaFil: Galván D'alessandro, Leandro. ISA Lille; Franci